Creamy Carrot Soup

This creamy Carrot Soup is easy and comforting, and it's a great vegetarian soup to share with the kids. Add some crackers or pita alongside to round out this meal.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings -6

Calories 246kcal

Author Amy Palanjian

Equipment

Ingredients

4 cups roughly chopped carrots
½ cup roughly diced onion (from about 1 small; discard the skin)
1 tablespoon olive oil
14.5- ounce can white cannellini beans (rinsed and drained)
1 quart reduced-sodium vegetable or chicken broth
½ teaspoon salt (optional)
¼ teaspoon Chinese five-spice powder OR 1/2 teaspoon cumin OR top with Parmesan cheese

US Customary - Metric

Instructions

Peel and chop the carrots and onion.
Add the olive oil to a medium pan set over medium heat. When warm, add the carrots and onion. Stir to coat. Cover and cook for 10-12 minutes or until soft.
Drain the beans in a colander and rinse with water.
Add the vegetable mixture, beans, and broth to a blender. Blend until very smooth. Return to the pan and heat through.
(If you have an immersion blender, add the beans and broth to the pan or pot and blend until smooth.)
Season to taste with salt and optional spices. Serve warm.

Notes

Store any leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 12 months.
Cook the vegetables until they're very tender so they blend smoothly.
Try half carrots and half butternut or other hard winter squash as a variation.
Season to taste with salt, as the saltiness of stock can vary widely.
Try serving it as a dip, in a little cup, or tossed with pasta if your kids haven't liked soup in bowls in the past.
Add an optional flavor enhancement if desired. Try 1/4 teaspoon Chinese five-spice powder OR 1/2 teaspoon cumin OR top with Parmesan cheese.
Add a little creaminess with a small can of coconut cream.

Nutrition